泰式食譜|泰式香脆雞翼尖 Thai style deep fry chicken wing tip

好多人都鍾意食泰式單骨雞翼,其實自己整都好容易,今次我地唔用單骨雞翼,改用雞翼尖,食落更加香口惹味!

製作時間: 1小時內
份量人數: 3-4人

食材
雞翼尖 Chicken wing tips 500克/g
香茅粉 Lemongrass powder 1湯匙/tbsp
蠔油 Oyster sauce 1湯匙/tbsp
魚露 Fish sauce 1湯匙/tbsp
椰糖 Coconut Sugar 1茶匙/tsp
檸檬葉Kaffir lime leave 4片/pcs
麵粉 Flour 4湯匙/tbsp
羅勒葉 Basil leave 適量/Some

作法:
1 :
雞翼尖洗淨抺乾 Rinse and pat dry chicken wing tips.
2 :

檸檬葉切碎 Cut kaffir lime leaves into thin strips.
3 :

將香茅粉、蠔油、魚露、椰糖、檸檬葉碎與雞翼尖拌勻醃1小時 Marinate chicken tips with lemongrass powder, oyster sauce, fish sauce, coconut sugar and kaffir lime leaves for 1 hour.
4 :

取出檸檬葉碎,瀝乾雞翼尖,加麵粉拌勻 Remove kaffir lime leaves. Drain dry chicken wing tips then mix with flour.
5 :

燒熱油,中火將雞翼尖炸約3分鐘至金黃熟透 Heat oil. Deep fry chicken wing tips for 3 minutes over medium heat until golden brown and done.
6 :

將羅勒葉與雞翼尖回鍋,大火炸30秒即成 Heat oil again. Deep dry chicken wing tips with basil leaves for 30 seconds over high heat. Done.

- 食譜來源 : https://cook1cook.com/recipe/53602
- 發掘更多美食 : https://cook1cook.com